Perfect fried eggs can be yours every time with an unexpected method! So break out the frying pan and the eggs and let’s make breakfast.
When I finally mastered the art of making perfect poached eggs every single time (and the art is pretty dang easy), I figured I had crossed the final frontier, egg-wise. I can poach, I can scramble, I can fry, I am all set on egg preparation for the rest of my born days.
Except, I didn’t really know know to make perfect fried eggs. Sure, I thought I did…but I didn’t. It took me never-you-mind how many years to realize that changing just one little thing about how I was frying my eggs was going to Rock My World. Fried-egg-wise. So if you are as dedicated to the pursuit of the perfect fried eggs as I am, read on!
Here’s how you make perfect fried eggs!
Back in the BPFE era (Before Perfect Fried Eggs), I would grab my handy little frying pan, turn the heat on to medium, add some butter and/or olive oil and when things were looking nice and hot, I would crack in a few eggs.
Things would snap and crackle when the eggs hit the hot oil. The whites would start to get golden and lacy on the edges when things were just about done, and if I was feeling extra sassy I would flip them and make ’em over easy.
And life was good. Sure, I tended to leave the chewy edges of the egg white on my plate, but for the most part my eggs were just fine.
And then I heard about a method that was rumored to take eggs from just fine to PERFECT. So I got me some eggs…
…and I got out my same skillet, and I got out my same olive oil, and I got out my same salt and pepper that I always use.
But this time I put the olive oil into that skillet while it was still cold. And I cracked my eggs into that skillet while it was still cold, and sprinkled them with sea salt and cracked pepper while it was still cold.
Then I covered the skillet, turned the heat to medium low, and let things cook for exactly six minutes.
When I uncovered the skillet, the yolks were their usual perfect creamy selves.
But the whites – those egg whites that are usually crunchy and chewy all around the sides? They had all blended together, and the edges were as delicate and soft and fluffy and wonderful as the center.
IT WAS AN EGG MIRACLE.
So much of a miracle that I made them for lunch again the next day, this time sprinkled with a little oregano and teeny dollops of goat cheese. And again with a little tarragon and parmesan. And they were perfect every single time.
I feel like this is the kind of thing that I should have known for years, and that my talented chef friends know like the back of their hands because this is the kind of thing they tell you about on Day One of cooking school. For me, I’m just going to chalk it up to the fact that you CAN teach an old dog new tricks.
Smoosh face.
Let’s fry some perfect eggs!
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Perfect Fried Eggs
Prep Time: 5 minutes- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 2
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
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Perfect fried eggs can be yours every time with an unexpected method! So break out the frying pan and the eggs and let’s make breakfast.
Ingredients
- 4 eggs
- 2 tablespoons olive oil
- 1/4 teaspoon sea salt
- A generous grinding of black pepper
- A teaspoon or so of your favorite dried or fresh herbs (optional)
- A couple of tablespoons of your favorite cheese, shredded or torn into pieces (optional)
Instructions
- Pour oil into a cold frying pan and swirl it around until the bottom is coated.
- Crack the eggs carefully into the pan, keeping the yolks intact.
- Sprinkle the salt and pepper over the eggs, along with the herbs and cheese if you are using those.
- Cover the pan and turn the heat on to medium low. Cook for 6 minutes with no peeking! This will produce eggs with creamy runny yolks – leave them on for another minute or two if you like them more well done.
- Run a knife between the eggs to separate them, slide them out of the pan onto plates and serve at once.
Fried eggs are the best! You are reminding me that I haven’t made them in a long time!
Time for some eggs then, right? :)
I have a mini skillet that would be perfect for this!
Sounds like it is meant to be that you try these fried eggs then, right? :)
For Heaven’s Sakes! I just came here to refresh myself on your perfect poached egg method (I tried it for just myself, and it IS perfect) but I was going to make eggs for the whole family, and wanted to make sure I remembered the whole process, though I was a little concerned about how they’d come out because I’d have to get eight eggs in the water, and the first ones might be done before the last ones, and I want them all runny! I was wishing there was a method to perfectly fry eggs, but thought I’d just have to poach ’em and hope they were all perfectly runny. Anyway, what a surprise! You’re teaching me how to perfectly fry eggs today!!! What a happy coincidence! These are going over some grits tonight! Thanks!
Oh my gosh, it was meant to be! Hope the eggs (and the grits!) were delish!
I used to eat fried eggs with avocado toast almost every day for breakfast. But I’m 100% certain that I didn’t fry my eggs to perfection. So I will definitely have to try this method next time! :D Thanks for sharing this great tip! Pinning! :D
Oooh, eggs with avocado toast – can’t get better than that!
the perfect recipe for a perfect breakfast, I love half cooked eggs
Creamy eggs are the best!
We have great tasting eggs and have for years, anybody hear of bacon drippings. No plastic edges, silky smooth and that little fat doesn’t hurt. Southern girl give it a try????????
I am ABSOLUTELY trying this. Because, bacon. :)
man, i love eggs. i use this method too, and it has never let me down!
I’m never making them any other way again!
I tried this for lunch today and, WOW, these are my dream egg. I might try 5 minutes to see how that pans out, as I like my yolk fairly runny. I like that you use olive oil, too. Between this and your poached egg miracle, it’s official – you’re my Egg Queen.
Dream Eggs are so, so important! You are my gorgeous earrings queen btw – wearing a pair of your creation right now! xx
I will give your method whack, but get similar results by simply adding a tablespoon of water to a medium heat skillet. The trick is it must be covered it at least tin foiled.
The yokes are creamy, the whites are delicate smooth.
Cook time for three eggs is about four minutes.
Thanks for your method! Hope mine works out for you too. :)
Wow. I am not the best at cooking anything except scrambled eggs (which I rock), so I’m taking all the tips I can handle! These look so amazing. No wonder you had to make them over and over!
Somehow I think you are pretty fabulous at cooking a lot more than scrambled eggs! But hope you love this fried egg method, Mir. :)
Fried eggs are one of my favorite foods :) Great tips!
Thanks Cathleen – sounds like we have the same favorites! :)
I love this! We seriously eat fried eggs almost every weekday morning! My youngest loves fried eggs!
Aren’t they the best? A super protein-filled way to start the day. :)
I need a perfect fried egg miracle in my life!! Definitely using this technique to fry all the eggs.
All the eggs! This is going to be my new catchphrase. xo
Kate!!! I was so intrigued by these eggs so I tried them this morning … special breakfast with my daughter home from school… so fantastic. they are perfect!!! thanks so much..
So happy for you with your beautiful girl home for vacation – I miss those days! Happy fried eggs to both of you. :)
I’ve been cooking my eggs like this FOREVER! I refuse to eat an egg with any crunchy, brown, frizzled part. Gross.
Same here!! Hurray for tender, non-frizzled eggs! :)
I have always added a tiny bit of water and covered with lid to steam them since “Fry” is supposed to be an ugly word if you’re health conscious but I do think I’ll try this….as soon as my girls start laying again!! Store bought eggs just don’t work in MY kitchen. Thanks for the recipe, I’m saving as a reminder to make BPFE!!!
Leigh
I wish I could have my own chickens – one day! Meantime hope your girls start laying again soon so you can try this out! :)
I’m loving my cast iron pan, does your timing of 6 minutes work with small 8 inch cast iron pan?
That is SUCH a good question since cast iron heats more than other pans. I’ve never tried it with cast iron, but I would try checking after 5 minutes to see how done they are – if you try it will you come back and tell us how things came out? :)
ok you have me hooked of fried….but what about scrambled??? have a fool proof method for that??
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Hi Pam! The trick to scrambled eggs is to cook them over medium low heat, stirring them constantly until they are the consistency you like (I love mine soft and very soft-set). Here’s my all time favorite scrambled egg recipe – I make it for supper when I need comfort food! :) https://www.framedcooks.com/2012/10/soft-scrambled-eggs-with-ricotta-and-chives.html
Question: What kind of stove? Gas? My stove is glass top. It is slower to heat. Would that effect it?
Either kind of stove is fine! I have a gas stove so I’m not positive about the glass top…I would try it with the current timing in the recipe and if the eggs aren’t firm enough at the end, just leave them on there for 1 minute increments until they are as done as you like them. But the basic method should work just fine. Hope this helps!
I read about several methods for “perfect fried eggs” and was amazed how many direct one to cook eggs on medium or even medium-high heat. I really hate the edges and bottom to get all brown, tough , and stringy. Almost all restaurants cook them this way, and I thought either I was odd to dislike them or restaurants just cook everything at the same temp.
Now I am encouraged that I am not alone. Tender whites and soft yolks make me happy and I see that is true for others as well. My faith in humanity is restored!
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Shirley, you are SO not alone – I’m delighted that you are liking this fried eggs method! :)
Very interesting! Have you tried the cold oill method with an omelette or frittata or scrambled ?
Hi Maria! I haven’t tried this method with an omelet or frittata, but I definitely have with scrambled eggs! I let them set, and then I gently fold them over themselves with a spatula. And if you mix in a little cream at the beginning you will go to scrambled egg heaven! :)
I personally LOVE the crispy bits of egg whites around the edges, but this looks fabulous also! And Kate, the first thing *I* was taught in Chef Training back a hundred years or so ago was how to walk with a sharp knife DOWN at your side. No eggs involved for several weeks, lol.
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Excellent advice, Maura! :) :)
I too felt I was egg accomplished until I tried this fried egg method. So simple and so perfect! You have my my egg life complete! Thanks for sharing.
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Krista! Thank you so much for this sweet comment, and welcome to the Perfect Fried Eggs Club! :)
This recipe looks great! My husband and I have fried eggs for years, but lately when he does it, the white is cooked so hard behind the yolk that I almost have to have a fork And a knife! :) I keep telling him to let the pan cool off to no avail. Haha. I’m going to try this, but first a quick question. What size skillet should it be? We usually use a 11 or 12 inch, but I think that might be too big for your recipe. Thanks for the extra help!
Hi Genice! I usually use my trusty 6 inch skillet for 4 eggs, but if you are making more your bigger ones should work. :). And yes! No knives allowed with our nice soft fried eggs. :) :)